Ultimate Autumn Fritatta with Crispy Chanterelles
Ingredients
Scale
- Olive oil- about 1/3 cup
- 1 delicata squash, peeled, seeded, chopped
- 1 bulb fennel, root removed, chopped
- 1 cup heirloom potatoes, chopped
- 2 cups braising greens such as mustard greens, chard and kale, washed
- 1 leek, washed and chopped
- 6 eggs
- 3/4 cup cream, milk, or half-and-half
- 1 cup gouda cheese, grated
- 1 tsp sea salt
- 1/2 tsp coarsely ground black pepper
- 1/2 tsp nutmeg
- your portion of chanterelles, wiped free of dirt and moisture
Instructions
Root vegetables
- Preheat your oven to 450 degrees. Get a heavy baking sheet and spread a glug of olive oil on it to cover the bottom. Put the squash, fennel, and potatoes on the baking sheet, drizzle with a bit more oil, and season with salt and coarse black pepper. Roast the vegetables for 12-15 minutes.
Fritatta
- Meanwhile, crack your eggs into a bowl and mix them with the cream, the gouda cheese, salt, pepper and nutmeg.
- Take the baking sheet out of the oven, and reduce the oven heat to 350. Put a large oven-proof skillet at least 2 inches deep on the stove on medium heat. Add about a tablespoon of olive oil and then add the braising greens, the leeks, and a pinch of salt. Cook and stir until the greens are soft, about 5 minutes. Add the egg mixture and the roasted vegetables and cook on the stovetop for a minute.
- Transfer the pan to the 350F oven and bake for 12-15 minutes or until the frittata is barely set and doesn’t jiggle.
Mushrooms
- While the frittata bakes, get a second skillet screaming hot on the stove. Add 1 TBS of grapeseed oil or olive oil, and immediately add the chanterelles. Stir for about 5-7 minutes until they begin to get crispy, then season with plenty of salt and a grind of pepper.
- Serve the frittata cut into wedges, topped with the crispy chanterelles.
Notes
- Not included in the box: Olive oil, grapeseed oil, salt, pepper, nutmeg, cream or half and half